Directions: |
Directions:Heat the oven to 375º. Cover cookie sheet with parchment or baking paper.
In a large bowl, cream the butter and sugar together with an electric mixer. Add the egg yolk and vanilla and beat until light. Add the flour, a little at a time, and mix until the dough is smooth. Divide the dough into 4 parts. Wrap in plastic and chill for 1 hour or refrigerate up to 4 days.
Cover a cookie sheet with parchment paper, or use a clean, ungreased baking sheet.Remove one portion of the dough from the refrigerator and knead lightly until it is pliable. Divide the dough into 2 parts. Shape each part into a rope about 12 inches long by rolling between your hands and the work surface. Place ropes on the baking sheet. Either the side of your finger or with the handle of a wooden spoon, make an indentation down the center of each strip.
Bake for 10 minutes until the cookies feel firm to the touch. Remove from the oven and spoon or pipe jam into the grooves. Return to the oven for 5 to 10 minutes or until cookies are very pale golden brown.
To make the decoration, mix the confectioners' sugar, lemon juice and cream in a small bowl to make a smooth icing. Drizzle the icing down the length of the hot cookies. While the cookies are still warm, cut them at a 45 degree angle into 1-inch lengths. Let cool on the baking sheets. When the frosting is set, transfer to an airtight tin. Store in a cool place or freeze. |
This recipe for Raspberry Ribbon Cookies is from